Mardi Gras Entrees and Main Courses:
Nicole's Kickin' Creole Chicken 
Gator's Corn Beef & Cabbage
Crawfish Etouffee
Dirty Rice
Granny's Gumbo
Voodoo Jambalaya
Ragin' Cajun Red Beans & Rice
Shrimp Creole
Swampy Seafood-Stuffed Bell Peppers
Stuffed crawfish Heads

Nicole's Kickin' Creole Chicken 

Ingredients
Chicken breast
Butter (not margarine)
Cajun seasoning

Instructions
Saute 4-5 boneless skinless chicken breasts in 1 TBL butter over medium heat sprinkle.  Your favorite Creole seasoning on one side (heavy or light as you prefer) and cook 5 minutes, turn and season cooked side - cook 5 more minutes.  Combination butter and seasoning will "blacken" the chicken. Turn two more times and cook 2 minutes each. Remove to ovenproof pan and finish in 350 degree oven for 15 minutes.

Crawfish Etouffee
                ("ay-too-tay")

Serves: 6-8 
Ingredients
1/2 cup butter 
1 cup chopped green onions 
1/4 cup chopped parsley 
2 pounds crawfish tails 
1 cup crawfish fat, if available or 1 cup butter 
Salt and pepper to taste 
1 teaspoon cornstarch 
Lemon slices

Instructions 
Melt butter in large skillet or Dutch oven and sauté green onions until tender; about 10 to 15 minutes. Add parsley, crawfish tails, crawfish fat (or butter), and salt and pepper to taste. Cook over medium heat 15 to 20 minutes. If a thicker gravy is desired, dissolve cornstarch in a small amount of water and add to sauce. Serve over steamed rice and garnish with lemon slices, if desired. Etouffee...a rich gravy served over fluffy white rice.

Granny's Gumbo

Ingredients
1 chicken or guinea hen, without giblets, cut up 
1 to 1-1/2 pounds andouille sausage, sliced about 1/4" thick on the bias (substitute hot or mild smoked sausage not andouille  available) 
 fresh Creole hot sausage, browned 
4 pounds shrimp, peeled and veined 
6 blue crabs, cleaned, broken in half and claws pulled off 
2 onions, chopped 
1 bunch green onions with tops, chopped 
2 bell peppers, chopped 
5 ribs celery, chopped 
several cloves garlic, minced 
3 bay leaves 
1 bunch fresh parsley, chopped 
Creole seasoning to taste, 
1 - 2 tablespoons filé powder 
Steaming hot long-grain rice

Instructions
Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. Brown the chicken parts and bones in a 350°F oven for about 20 minutes. Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any foam that forms, and if you wish use a skimmer to skim off the fat. 
 Let this simmer for at least three, and preferably four hours. It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous 
Add the onion, garlic, carrots and celery. Place the peppercorns, parsley sprigs and dried herbs into a 4-inch square piece of cheesecloth or large tea ball (making what's called a sachet d'epices) and tie it into a little sack; add the sack to the stock (you can tie the sack closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve.) Simmer for one more hour, then add the shrimp shells and heads. Simmer an additional 30 minutes.
Remember that during the simmering process, it's best not to stir the stock. 
Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off fat. Otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria.
 To defat the stock easily, refrigerate so that the fat solidifies on the surface, then skim off.
Makes about 5 quarts of stock.
(Except for the shrimp shells, this is an excellent general-purpose chicken stock. The shells and heads are added at the last minute for the additional seafood flavor for that I like especially for this dish; for general use, though, it's best to make separate chicken or fish stocks. The stock will keep for a few days in the refrigerator or 6 months in the freezer.)
Sprinkle the chicken pieces with Creole seasoning and brown in the oven. Slice the sausage and brown, pouring off all the fat.
Sauté the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 45 minutes. Keep tasting and adjusting seasonings as needed.
Add the okra and cook another 30 minutes or so. Make sure that the "stringiness" from the okra is gone ( or use file instead remember that if you're making a filé gumbo, it should be added to the pot off the fire for its proper thickening action.), add the parsley, crab halves and claws (if you're using them). Cook for another 15 minutes, then add the shrimp (and if you've omitted the hard-shell crabs, add the lump crabmeat now). Give it another 6-8 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the very last step.
If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.
Serve generous amounts in bowls over about 1/2 cup of hot rice -- claws, shells, bones and all (if you've made the original "rustic" version). Remember that the rice goes in the bowl first. 

Ragin' Cajun Red Beans & Rice

serves 6-8
Ingredients
1 lb. dried red beans
3 1/2 C water or chicken stock
4-6 cloves garlic, chopped
1/2 C celery, chopped
2 bay leaves
1 large onion, diced
1/4 cup oil
1 lb. smoked sausage, sliced
3 T fresh parsley, chopped
salt, pepper and Tabasco (or your favorite Louisiana hot sauce) to taste
2 C steamed rice

Instructions
Wash, sort and soak beans overnight, as per package instructions. 
Drain beans and place in a Dutch Oven with 3 cups cold water. Add garlic, celery, onion, bay leaves and oil and bring to a boil. Reduce heat and simmer for about 2 hours, adding water as needed and stirring occasionally. Add sausage and parsley and continue cooking for about an hour. Season with salt, pepper and hot sauce to taste during the entire process. Serve over steamed rice.

Swampy-Seafood-Stuffed Bell Pepper

Serves 24 
Ingredients
12 bell peppers, with tops cut off  and cleaned 
2 ribs celery, chopped 
2 onions, chopped 
1 bunch green onions, chopped 
3 cloves whole garlic 
1/4 cup cooking oil 
1/4 cup butter or margarine 
3 pounds white crab meat 
3 pounds peeled shrimp, boiled 
1 small bunch parsley, chopped 
1 (8-ounce) package Mozzarella cheese 
1 cup Parmesan cheese, grated 
Salt, pepper and Tabasco sauce to taste 
10 slices white bread, soaked in water and squeezed dry 
Buttered bread crumbs 
Olive oil 

Instructions
Preheat oven to 350 degrees F. Put bell pepper halves in boiling water and boil for 5 minutes, then rinse in cold water. Sauté celery, onions, green onions and garlic in cooking oil until tender. Remove cloves of garlic. Add butter or margarine, crab meat and shrimp. When heated through, add chopped parsley, then Mozzarella cheese, Parmesan cheese, salt, pepper and Tabasco, stirring until cheese is melted. Add bread and mix well. Stuff pepper halves and top with buttered bread crumbs. Place in 2 large oblong casserole dishes. Pour a small amount of water and olive oil around peppers and bake for 1 hour.

Gator's Corn Beef Cabbage

Ingredients
6 to 7 LB lean corned beef brisket or round
2 lbs. onions
3 lbs. carrots
1 cup malt vinegar
1 cup Guinness Stout
1 tbsp. coriander seed
1 tbsp. black peppercorns
1 tbsp. mustard seed
1/2 tbsp. dill seed
1/2 tbsp. whole allspice
3 bay leaves
4 lbs. cabbage, rinsed
3 lbs. small red potatoes
1/4 cup mixed fruit jelly
3/4 cup light brown sugar
1/4 cup coarse-grain mustard
2 tbsp. fresh ground horseradish

Instructions
You will need a 14 to 20 quart stock pot with a tight fitting cover.  Coarsely chop enough carrots and onions to make 1 cup each and add to the bottom of the pan. Place the corned beef in the pot with with any liquid from the package, the vinegar, Stout and all of the spices. Add enough water to barely cover the beef and bring to a rolling boil. Cover pot, reduce heat and simmer 2 1/2 to 3 hours or until meat is tender when pierced with a fork. Cut the remaining onions into wedges. Cut the remaining carrots into 3 inch lengths; halve them lengthwise if large. Cut cabbages in half through the core and then into wedges. Scrub potatoes. Add the onions, carrots and potatoes to the pot with the tender corned beef, arrange cabbage wedges on top, cover and continue to simmer until vegetables and cabbage are tender when pierced, 20 to 30 minutes. In a small bowl, combine the brown sugar, jelly, mustard and horseradish and mix well. With a slotted spoon remove vegetables to warm serving dishes, cover and keep warm. Using tongs and a slotted spoon, remove beef to a shallow baking pan and cover with brown sugar mixture. Place in a pre-heated 375 degree oven to glaze, about 15 minutes.  Remove glazed meat to a cutting board, slice across the grain and place on warm serving platters.

Dirty Rice

serves 6
Ingredients
Seasoning mix-
2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves

Rest of ingredients
1/2 teaspoon dried oregano leaves
2 tablespoons chicken fat or vegetable oil
1/2 pound chicken gizzards ground
1/4 pound ground pork
2 bay leaves
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
2 teaspoons minced garlic
2 tablespoons unsalted butter
2 cups chicken or pork stock
1/2 pound chicken livers ground
3/4 cup uncooked converted rice

Instructions
Combine the seasoning mix ingredients in a small bowl and set aside.
In a large skillet, over high heat, cook the chicken fat, gizzards, pork
and bay leaves. Cook until thoroughly browned, about 6 minutes, stirring
occasionally. Stir in seasoning mix. Add onions, celery, bell peppers
and garlic. Stir thoroughly. Add butter and stir until melted. Reduce
heat to medium and cook about 8 minutes.  Add the stock and deglaze. Cook 8 minutes over high heat, stirring once. Stir in chicken livers and cook about 2 minutes.

Voodoo Jambalaya

serves 10-12
Ingredients
2 ham hocks 
4 carrots, diced 
3 C chopped onions, divided
3 C chopped celery, divided
2 bay leaves
1 whole chicken (3 lbs), giblets removed
3 T canola or peanut oil
1 green bell pepper
6 green onions, chopped
1 can (28 oz) tomatoes, chopped, reserve the liquid
4 T tomato paste
1/4 C chopped fresh parsley
4-6 cloves garlic
1 tsp. thyme leaves
2 tsp. dried basil
1/4 tsp. cayenne
T Worcestershire Sauce
1 lb. smoked sausage, sliced
salt, pepper and hot sauce (preferably Tabasco) to taste
2 C uncooked rice

Instructions
Serves 10-12 
Place ham hocks, carrots, 1 1/2 cups onion and 1 1/2 cups celery in a large pot and cover over with water. Cook for about 2 hours then add the chicken and 1 bay leaf. Cover and simmer for about an hour, or until chicken is tender. 

Allow pot to cool for a bit and remove chicken and ham hocks. Remove the skin and bone and chop meat from chicken and ham hocks. Reserve the stock, you'll need about 3-4 cups of it overall (add water if you need to). 

In a large Dutch Oven, heat the oil and add remaining onion, and pepper and sauté until tender. Add remaining celery green onions and tomatoes and cook until vegetables are soft. Add the chopped ham and tomato paste and cook until the mixture just begins to brown. Add remaining ingredients, except sausage and chicken. Add 2 cups of the reserved stock. Cook for about an hour. 

In a hot skillet, brown sausage slices. Add browned sausage slices to Dutch Oven and drain excess grease from pan. Return skillet to heat and add chopped chicken meat. Deglaze with 1 cup reserved stock, then add contents to skillet to Dutch Oven. Add rice, cover and bring to a boil. Reduce heat and cook until rice is tender, about 20-25 minutes. Watch carefully that your Jambalaya doesn't dry out. You might need to add additional stock or water in order to for the rice to finish cooking.

Shrimp Creole

Serves: 4-6 
Ingredients
1/2 cup oil 
1/4 cup flour 
2 pounds raw shrimp, peeled and veined 
1 pod garlic, finely chopped 
1/2 cup minced onion 
1/2 cup chopped green pepper 
2 Tablespoons chopped parsley 
1/2 cup warm water 
2 teaspoons salt (or less, to taste) 
Tabasco to taste 
2 (8-ounce) cans tomato sauce

Instructions 
Make a light brown roux using flour and oil. Add shrimp and cook 3 minutes over low heat. Add garlic, onion, green pepper and parsley and sauté 2 minutes. Increase heat to medium and gradually add water while stirring. Add remaining ingredients, bring to a boil, then lower heat to simmer and cook for 1 hour. Stir occasionally. Serve over steaming rice. Serves 6. 

A dish like this can be jazzed up to suit your taste: substitute a can of tomatoes with green chilies for one can of tomato sauce, for a peppery flavor; or increase any of the seasonings according to your taste.

Stuffed crawfish Heads

Ingredients
1/4 cup oil 
1/2 cup flour 
2 medium onions, finely minced 
1 large bell pepper, finely minced 
3/4 cup stock or water 
2 teaspoons salt 
Freshly ground black pepper 
1-1/2 teaspoons cayenne pepper 
2 large eggs, well beaten 
2 cups plain French bread crumbs 
1/4 cup chopped parsley 
1/4 cup minced green onions with tops 
4 tablespoons butter, melted 
5 dozen cleaned crawfish heads